Korean Spicy Cabbage
by Liu Yingjie
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Take a smaller cabbage, peel off the more mature leaves, and clean it up.
2. Cut it in half.
3. Put the cabbage and salt in the refrigerator at a ratio of 1 to 0.03 and marinate for 24 hours.
4. After marinating, take it out, wash it with water several times, and squeeze the water to dry.
5. Prepare a bag of Korean spicy cabbage seasoning (must be authentic) and spread the sauce evenly on each leaf.
6. Put it in the fresh-keeping box, store it in the refrigerator, and take it as you eat. (The camera is out of power. I took a photo with an old mobile phone, the effect is not good, everyone includes).
